Iced Stone Fruit Dessert

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Iced Stone Fruit Dessert
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 40 min.
Preparation

Ingredients

for
4
Ingredients
3 cups canned Apricot (drained)
1 ⅔ cups cold water
½ cup caster sugar
lemons (juiced from one lemon)
How healthy are the main ingredients?
Apricotlemon

Preparation steps

1.
Place the apricot halves, lemon juice and 200ml of cold water in a food processor and blitz until smooth.
2.
Pass the purée through a sieve and collect in a clean bowl. Heat together the remaining water and the caster sugar in a saucepan over a medium heat.
3.
Simmer for 5 minutes until the sugar has dissolved and the syrup has reduced a little. Remove from the heat and allow to cool completely before combining with the apricot purée.
4.
Churn in an ice cream maker according to the manufacturer's instructions; once the sorbet is smooth, soft and starting to set, spoon into a freezable container and freeze for at least 2-3 hours until set.
5.
When you are ready to serve the sorbet, remove it from the freezer a few minutes beforehand.
6.
Use a warm, damp ice cream scoop to make even balls of the sorbet. Place in bowls and serve immediately.